Visit number one was with darling Steve and we ventured in on a Sunday afternoon and were shown seats at the kitchen bar. There was one table available for two but we chose to watch some kitchen action instead.
Visit number two was with new friend Stefanie. I met Stefanie through work and discoverd we had a few things in common and enjoyed chatting to one another so we decidee to have conversation out of work time and had a Monday night dinner date.
Here you can see Stefanie show her love for a chicken wing. I am insanely jealous of her silky straight and shiny hair!
This little pocket rocket is a whole heap of giggly fun.
- Chin Chin Pork "Roll Ups" - red braised suckling pig with pancakes, slaw and sour herbs
- Kingfish sashimi with lime, chilli, coconut and Thai basil
- Steamed dumplings of chicken, sweetcorn, shiitake with spring onion and ginger dressing
- Chilli salt chicken wings with coriander and fresh lemon
- Twice cooked Hopkins River beef short rib with coriander and prik nahm pla
- Crispy quail, soy marinated with Sichuan salt, lemon and sauce Siracha
The twice cooked beef was just amazing though and the sharp prik nahm pla but through the richness. The meat was tender and hadn't dried out and had that gelatinous gooeyness running through it but not too much to make it sickly rich.
Generous portion of quail - two quails even and deeper flavoured than the chicken wings so a winner.
- Morning glory wok tossed sesame watercress with yellow bean and chilli
- Bang bang chicken with green beans and peanut, chilli and gapi relish
- Caramelised sticky pork with sour herb salad and chilli vinegar
Bang bang chicken was made from a poached chicken breast and I found ait a bit dry but Steve enjoyed it.
The pork was my favourite last time but trips to Red Spice Road and Longrain diluted my love for it and I'd relegated it on the pork dish premier league. And this time it's promoted right back to the higher echelons. It was far better than I remembered it from my first visit. The first time it was tasty but a bit too fatty and swimming in sauce. This time it had a slight crispy edge, was succulent and had the perfect amount of sauce.
- Palm sugar ice cream sundae with salted honeycomb and a lime syrup
- Chin Chin special rice with crab, pineapple, chicken and coriander
- Massaman curry of coconut braised Hopkins River beef brisket with pink fur apple potatoes and crispy shallots
Special rice was yummy -good balance of egg, rice and crab, chicken and pineapple.
The curry was a bit too heavy. The meat was tender and flavoursome the but the sauce was too think and just too overpowering or maybe we had just over ordered and should have had something lighter...
Love Chin Chin and love the fact it has such a diverse menu that there are still a number of deliciously sounding dishes I've not tried.